Berenjena vegana al curry de Massaman

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Berenjena vegana al curry de Massaman. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Berenjena vegana al curry de Massaman, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Berenjena vegana al curry de Massaman delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Berenjena vegana al curry de Massaman is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Berenjena vegana al curry de Massaman estimated approx 45 minutos.

To get started with this particular recipe, we must prepare a few ingredients. You can have Berenjena vegana al curry de Massaman using 17 ingredients and 5 steps. Here is how you cook that.

Este nombre tan exótico corresponde a un PLATAZO que hemos comido hoy, acompañado de arroz basmati.

La foto no le hace justicia al pobre, porque parecen unos callos con garbanzos, pero es una receta, además de vegana, riquísima y plato único-plato Comansi. Cocinada con Thermomix

Ingredients and spices that need to be Take to make Berenjena vegana al curry de Massaman:

1. 120 g cebolla blanca, en cuartos
2. 30 g cacahuetes tostados sin sal (no tenía más que salados, y ha quedado bien)
3. 1 pizca chile en polvo (ojo que el curry pica, solo si te gusta muy picante)
4. 30 g aceite de oliva
5. 50 g zumo de limón
6. 450 g agua
7. 500 g berenjena, en cubos (1-2 cm)
8. 2 cdas aceite de oliva y una pizca de sal, para las berenjenas
9. 1 cdita concentrado de caldo de verduras en polvo
10. 35 g Maicena
11. 150 g leche de coco
12. 30 g pasta de curry tailandesa
13. 20 g miel
14. 1 cdita sal
15. 250 g garbanzos cocidos escurridos
16. 100 g judías verdes (no tenía y no las he echado de menos)
17. 100 g champiñones, en mitades (tenía de bote, quedará mejor con champiñón fresco)

Instructions to make to make Berenjena vegana al curry de Massaman

1. Pica la cebolla, los cacahuetes y el chile (opcional) 5 seg/vel 6. Baja los restos de las paredes del vaso con la espátula y añade el aceite. Saltea 3 min/120°C/vel 1.
2. Mientras tanto, cubre la Varoma con papel de horno, dejando huecos para que pueda circular el vapor.
3. Añade al vaso el zumo de limón y el agua. Coloca la Varoma en su posición con las berenjenas, rocía con 2 cucharadas de aceite de oliva y sazona con sal al gusto. Tapa y cocina al vapor 22 min/Varoma/vel 1. Cuando acabe el tiempo, pasa las berenjenas a una fuente y reserva.
4. Añade el concentrado de caldo de verduras en polvo, la maicena, la pasta de curry, la leche de coco, la miel, la sal, los garbanzos, las judías y los champiñones, cocina 8 min/80°C/giro a la izquierda/velocidad cuchara.
5. Decora con hojas de cilantro fresco y sirve acompañado de arroz o pan naan.

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So that is going to wrap this up for this exceptional food How to Make Homemade Berenjena vegana al curry de Massaman. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!